Storing Chocolate

[Gourmet_Mom]

What do you guys do with your chocolate? Do you freeze it?

I'm going to make a mini version of the Tiramisu Trifle and won't need much chocolate. I noticed my chocolate leftover from Christmas is discolored, and I'm assuming, unusable. I had it in the pantry in a ziplock bag. It's cool in my kitchen, but I'm thinking not cool enough? I don't want to waste any more.

While I'm at it, I realized it's going to be hard to make a small amount of the ganache and not screw it up....I'll be lucky not to screw it up anyway. (I've never made caramel before.) I'm thinking it would be better to make the whole recipe of the ganache and store it for another use. How do I store that?

[cheesemonger]

Hmm. I don't know about the ganache, Daphne. Though I do remember from a chocolate class a few years back that extreme cold is not good for chocolate and will probably cause further discoloration. I'm also pretty sure that when discolorations happen, it is only on the surface and hasn't hurt the chocolate. Kind of like cheese. I'm sure some other friends can confirm or deny these allegations.

[Gourmet_Mom]

Looks like I'll be delivering dessert to friends for Valentines...LOL!

Regarding the chocolate chips, I'm guessing the pantry was TOO cool...thus the discoloration? So how DO you preserve chocolate chips?

[cjs]

They are usable, Daphne, as is. I have frozen ganache and it works fine. Let it thaw at room temperature for a day and you may have to re-whip it a little. But, it will be fine.

[Lorraine]

We store chocolate chips in the spare room, the vent is turned off, so it is very cool, about 60 degrees. We've never had a problem with discoloration. As for the ganache, we freeze it all the time, not a problem.

[Gourmet_Mom]

So the discolored chips will work? COOL! I can't wait to make this one. The more I look at it, the more excited I get.

Since the lady fingers are cut up, I'm SERIOUSLY thinking of subbing sponge cake. It wouldn't be as "light" in texture, but.....